Tuesday, October 20, 2009
Cocao Nib Pork Chops
I got this very yummy recipe from a fellow Paleo CrossFit blogger! It is VERY delicious! I've made it a couple times already, and felt I should share this wonderful recipe and give some much deserved credit to the creator, Steve! (Check out his link, "Paleo-Zone", on the right)... Good stuff... Thanks, Steve! :)
I altered this recipe just enough to serve four!
4-4oz pork chops, trim all visible fat
2 1/2 T raw cocao nibs
2 eggs (probably could have used just one)
2 T olive oil
1/2 butternut squash, cubed
1/2 C mango (I used frozen mango pieces from TJ's)
2 T agave nectar
Trim fat from pork chops, and pound slightly. Beat egg, and dip pork chops in egg. Sprinkle both sides with cocao nibs. Start the squash first. Heat 2 tsp olive oil and cook squash on medium temp, after about 5 minutes add agave nectar and mango, cook about 5 minutes more, sprinkle with cinnamon. I covered the squash to help the cooking process. It's done when you can pierce it with a fork. On a separate burner, heat 4 tsp. olive oil. Brown pork chops on both sides (about 3-4 minutes on each side). Steve says to keep these pork chops simple... avoid any temptations to add additional seasonings! I agree... the cocao nibs add such a wonderful nutty flavor, so perfect on their own! When the squash is done, serve on top of raw spinach (it is like pumpkin pie filling). This is another favorite recipe! I seriously wanted to lick my plate clean!
I hope you enjoy it as much as I did... and thank you Steve for this wonderful creation!
This is about a 5 block, paleo-zone meal.